Canning Jalapeno Peppers

Canning Jalapenos

We just love jalapenos!  My husband in particular.  We love them on pizza, in Mexican dishes and salsa.  Paul likes them in breakfast sandwiches and omelets, and the list goes on.  Every year I  plant pepper plants and can them for the winter months.  It seems that the fresh ones that we get from the local grocery stores just don’t quite have the flavor and punch as the ones we grow in our own back yard.

We use these on pizza, breakfast sandwiches, in Chili and Quesadillas all the time!  Don’t have fresh on had to make my Salsa?  No problem!  Just crack open a jar of these jalapenos and you’re all set!

The canning process I use is the hot water bath version and It’s really easy.

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Here’s how I can them.

Canning Jalapeno Peppers

Canning Jalapenos   Canning Jalapenos

First we should talk about safety.  Jalapenos are hot.  Capsaicin is an irritant that is contained mainly in the inside white membrane that surrounds the seeds of chili peppers.  If you get the capsaicin in your eyes, mouth and for some people even just on their skin, it creates a burning sensation and there will be pain!  So, I recommend anyone cutting up hot peppers to wear rubber gloves.

Canning Jalapenos

Now that we’ve had the safety lesson, let’s get our first order of business taken care of.  Yep, we’ve gotta have our tall glass of Sweet Tea with lemon on stand by, sipping as we go.  This is going to be hot work and there is nothing more satisfying than a sweet tea with lemon!

Canning Jalapenos

Got your tea ready?  Let’s get started on the peppers.

Weigh about 2 3/4 pounds of fresh jalapenos.  This will make about 6 pints.  Give them a good wash in a colander and let them drain.

Canning Jalapenos

On a non porous surface and with a good sharp knife, slice them about a 1/4 inch thick and put them in a large bowl.  Set aside.  Don’t forget the gloves!  And for Pete’s sake, don’t rub your eyes or face and men…  well, just be careful.  The reason I suggest a non porous surface is, the capsaicin will get into surfaces like wood and the next few things you cut on that board will have some heat on it whether you want it to or not.

Canning Jalapenos

In a large pot, combine the vinegar, water and minced garlic.  Bring to a boil, reduce the heat to low and simmer, uncovered, for 5 minutes.

Canning Jalapenos

Strain out the garlic pieces.  I have a small handy dandy strainer that I can swish through the liquid and get the garlic out.  If it’s easier for you, pour the vinegar mixture through a strainer into another pot.

I actually just had another thought for next time.  Instead of putting in minced garlic, just smash a couple of whole ones and drop them in.  They would be much easier to remove and you would still get the same great flavor!  (Note to myself)

   Canning Jalapenos   Canning Jalapenos

In a deep saute’ pan, place clean canning jars upside down.  Add enough water to cover about an inch of the jar.  Bring the water to a low boil, then turn down the burner to a medium-low heat. Let the jars simmer until they are too hot to touch.  This will take about 5-10 minutes depending on the size of the jars.  As you can see, I have a mixture of sizes.  I originally planned to do all of the peppers in pint jars.  However, we canned green beans and I only had two pint jars left and I just didn’t feel like going out and buying more.  So, I found some half pint sizes and used them.  No biggie.  I really like to try and use whatever I have on hand.

Canning Jalapenos

When the jars are good and hot, carefully take one out of the water and set on a safe surface.  I usually use a dry hand towel to pick them up.

Pack in the sliced jalapenos up to the neck, or that first rib.  When I pack them, I mean I PACK them in.  If you don’t, at the end of the canning process you’ll have jalapenos floating in liquid.  I like for the jars to be nice and full.

Canning Jalapenos

One thing about canning jalapenos, if you can them with just the vinegar mixture, they become a soft and somewhat soggy texture.  We prefer a crunchy texture.  This is where we add pickling crisp granules.  Go by the directions of whatever brand you’re using.  Here I added a scant 1/4 teaspoon per pint jar.

Canning Jalapenos

Add enough of the vinegar mixture to come within about a 1/2 inch from the top.  Dry the top of the jar off.

Canning Jalapenos

Here I forgot to take a picture of putting the lid in the hot water with the jars.  The lids have a rubber gasket on the under side.  You want to get it hot before you put it on the jar.  The way I do that is drop it in the water with the jars that are heated.  Wait 30 seconds or so and using a pair of regular kitchen tongs, take it out of the water and lay it on the jar.

Canning Jalapenos

Then place the ring on top and hand tighten as much as you can.  I usually hold the jar with a dry hand towel as I tighten the ring.

Canning Jalapenos

Place the jars in a large tall stock pot or a canning pot.  I don’t have a canning pot, so I just use a stock pot.

Canning Jalapenos

Add enough water to cover the jars 3/4 of the way up.  Since they’re not sealed yet, I don’t like for the water to reach the lids.

Canning Jalapenos

Place the cover on the pot and bring the water to a low boil.  Reduce the heat to a medium-low heat allowing it to continue to simmer for 15 minutes.  Turn off heat.

Canning Jalapenos    Canning Jalapenos

Using one of those handy dandy canning tongs, carefully lift the hot jars from the water bath and place them on a dry towel.

Over the next few hours, you will hear a popping noise.  That’s the sign that they are sealed!  Once I place them on the towel, I don’t usually move them for 24 hours.  Not sure I have a valid reason for that other than I’m afraid they won’t properly seal.  I just think they’re best left alone for a day or so.

Simple as that, you’ll be stocked for those winter soups and stews, pizzas, salsas and anything else you like to put jalapenos in.

If you like jalapenos, you may like these posts.

Chili   Chicken Quesadilla   Salsa

A Bowl of Chili, Chicken Quesadilla and Salsa with chips!

Canning Jalapenos

What’s your favorite dish to put jalapenos in?

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Here’s the printer friendly version of this recipe.  Enjoy!

Canning Jalapeno Peppers

Cook Time: 15 minutes

Yield: 6 pints

Canning Jalapeno Peppers

Ingredients

  • 2 3/4 pounds jalapeno
  • 6 cups white distilled vinegar (5% acidity)
  • 2 cups water
  • 3 cloves garlic, peeled and smashed
  • pickle crisp granules, optional

Instructions

  1. Wash jalapenos in a colander and let them drain.
  2. With gloves on your hands and on a non porous surface, sliced jalapenos 1/4 inch thick and place them in a large bowl. Set aside.
  3. In a large pot, combine vinegar, water and garlic. Bring the vinegar mixture to a boil. Reduce heat to low and simmer for 5 minutes. Discard garlic.
  4. In a large14" x 3" deep saute' pan, place clean canning jars rim side down. Add enough water to cover about 2 inches of the jar. Bring water to a boil and reduce heat to medium-low and simmer until jars are hot. The time will depend on the size of the jars. Anywhere between 5-10 minutes. Once they're hot, reduce heat to low.
  5. Carefully take one of the hot jars and place it on your working surface.
  6. Drop one of the lids into the hot water where the jars are staying hot.
  7. Pack sliced jalapeno peppers in the jar. Pack it good!
  8. Add pickle crisp granules according to your brand's directions. This is optional.
  9. Pour in vinegar liquid to about 1/2 inch from the top. Dry rim of jar with a dry towel. Place the hot lid onto the rim of the jar, add the rring and hand tighten as best as you can.
  10. Place jar into a large stock pot or a canning pot fitted with a lid.
  11. Repeat until your stock or canning pot is full. You can also do this with just a few jars.
  12. Pour in enough water to cover about 3/4 of the jar. Bring water to a boil. Reduce heat to medium-low and simmer for 15 minutes. Turn off burner.
  13. With canning tongs, remove jars from stock or canning pot and place them on a dry towel.
  14. Leave them alone to seal for 24 hours.
http://sweetteawithlemon.com/canning-jalapeno-peppers/

 

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